Handy breakfast bars, packed full of nuts, fruit and chocolate. Easy to wrap up and eat on the go.
Preheat the oven to 180C. Spread the porridge oats, pumpkin seeds and linseed on a baking tray and toast in the oven for 8 minutes.
Finely chop the apricots. Add the puffed rice, almonds, dried cranberries, apricots and goji berries to a large mixing bowl.
Remove the baking tray from the oven and allow to cool. Meanwhile, line a baking tin with greaseproof paper, leaving some paper overhanging the sides.
Add the cooled porridge oats, pumpkin seeds and linseed to the other ingredients in the large mixing bowl. Mix together and set aside
Melt the coconut oil, brown sugar and honey over a gentle heat in a pan until the sugar has dissolved. Bring up to the boil and allow to bubble for one minute. Remove from the heat and add the cinnamon and salt.
Pour this mixture into the large mixing bowl and stir until everything is well combined.
Allow to cool for 10 minutes so that the mixture is barely warm. Finely chop the dark chocolate and add to the mixture.
Tip the mixture into the lined baking tin and spread it out evenly. Press the mixture firmly down with your hand to ensure it is packed firmly. Place the tin in the fridge to chill for at least an hour until completely cold.
Use the overhanging paper to lift the slab out of the tin. Cut into 12 slabs using a sharp knife.